Potato Chip Shrimp Cakes

It’s time for another Improv Challenge (a monthly recipe bloghop where Kristen @ Frugal Antics of a Harried Homemaker assigns two ingredients and all us participants get cooking.) And this month’s theme is…

Fish & Chips!

Of course, this is the traditional British battered and fried cod and potato dish but part of the fun is to get creative with the two ingredients. Here I may have taken some liberty by using shrimp, which technically is shellfish and not fish fish. But fish will get its due in this post – no worries.

Last year, I experimented with potato chip breading with my Potato Panko Coconut Shrimp with Jalapeño Honey Dipping Sauce (say that 3 times fast!) and I loved the flavor and texture that potato chip breadcrumbs/coating/panko brought to the recipe. And yes, I am a dietitian and I eat potato chips – just not everyday and I go for the ones that basically have simple ingredients like potatoes, some type of vegetable oil and salt.

So, back to the shrimp cakes. These really came together quickly and are quite versatile. And while shrimp isn’t usually the best seafood bargain out there (I always look for deals on frozen from the U.S. for the most part), here’s a great informative read from Cooking Light on Inexpensive Fish Tips – many of these suggestions like canned salmon/tuna, frozen cod fillets – would also work well in this recipe.

The American Heart Association recommends that we get at least two servings of fish weekly and seafood cakes/burgers are a great way to do so – especially if you have family members who aren’t big fish fans.

In a large skillet over medium-high heat, add oil. Once heated, add shrimp cakes. Cook for 3 minutes and flip. Cook for another 2 1/2 minutes or until browned. Serve with sweet chili sauce for dipping.

Do you ever make fish or seafood cakes? Do you use potato chips as an ingredient?

Oh my, Deanna! Those look incredible! We don’t usually buy potato chips, so I have never used those for a fish cake… But I can see that we’ll have to change all that. Shrimp’s a mighty big favorite in this house!Melody♪♫ recently posted..fish & chips challenge

Oh my goodness, what a great use of the ingredients! I’ve definitely never had shrimp this way before and it sounds fantastic! I can practically taste them looking at your gorgeous picture. My oldest daughter loves shrimp so I’ll have to make these for us one night. She’s gonna devour them!Kate | Food Babbles recently posted..S’mores Caramel Corn

I’ve yet to freeze them but I think they would freeze fairly well as I’ve frozen similar potato pancakes before. I’d pat them dry, wrap them in wax or parchment paper and then put in either freezer bag or wrap with foil. Good luck!

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MEET SERENA & DEANNA

We’re two dietitians who love food as much as you do! We're also moms and business owners who share our family recipes, healthy kitchen hacks and nutrition adventures while keeping it real in the kitchen with you.